- 1 organic cauliflower, broken into roughly 3 cm florets
- 1 225 g block organic halloumi cheese, cut into roughly 1 cm cubes (omit for vegan version)
- 2 onions, finely sliced
- seeds from 1 pomegranate
- 2 tbsp pine nuts, lightly toasted
- 1 tbsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 2 x 200g tubs organic hummus
- 2 tbsp fresh coriander, chopped
- 6 tbsp organic extra virgin olive oil
- 1/2 tsp sea salt
- Juice of 1 lemon
- Extra virgin olive oil
- Pre-heat the oven to 170°C (325°F, gas mark 3). Pour 4 tablespoons of the olive oil into a bowl. Add the turmeric, cumin, ground coriander, garam masala and sea salt. Whisk together until all the spices are incorporated into the oil.
- Tip the cauliflower florets into a roasting dish. Pour the spiced oil over the top, then toss thoroughly to coat all the florets with the oil. Place in the pre-heated oven for 25 minutes or until the cauliflower is tender and starting to catch. Remove from the oven and set to one side.
- While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large frying pan or skillet and place over a high heat. Once the oil is hot, carefully add the cumin seeds. They will sizzle and brown very quickly. After thirty seconds, add the sliced onion and turn the heat down to medium. Cook, stirring for a further five minutes or until the onion is soft and translucent. Turn the heat down slightly and add the cubes of halloumi. Cook for a further five minutes, stirring frequently to ensure the halloumi does not burn. Remove from the heat, leaving everything in the pan and set to one side.
- Divide the hummus between four plates. Scatter with the toasted pine nuts, the pomegranate seeds and a little of the chopped coriander. Drizzle a little olive oil over the top.
- Tip the roast cauliflower into the frying pan containing the onion and halloumi mixture. Place back over the heat for 5 minutes, stirring regularly. Remove from the heat, stir in the lemon juice and remaining coriander. Divide between the four plates and serve.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen